By | 7 August 2020


1 recipe Pizza Dough (recipe p. 34), refrigerated for at least 8 hours

Unbleached bread flour or semolina flour, for dusting

1 heaping cup grated low-moisture mozzarella

1 cup filling, such as sliced ham, crumbled cooked sausage, chopped olives, or sautéed small-diced onions

Extra-virgin olive oil, for brushing

No-Cook Tomato Sauce (recipe p. 35), heated, for

This pizzeria classic only looks complicated. Basically, it’s a flat pizza that’s rolled it into a tight spiral and baked.

Shape and fill the stromboli

  1. Prepare your filling. Take the dough out ofthe refrigerator. Dust a work surface lightly with flour, or semolina if using, and transferthe dough to the work surface.Dustthe doughwith flour and press itinto a rectangle with your fingertips. Divide the dough in half crosswise. Roll one piece of dough into a larger rectangle, working from the center ofthe dough to each ofthe four corners and then to each ofthe four sides to even outthe rectangle, until it’s 1/8to1/4inch thick. It should be approximately 11inches long and 14 inches wide. Use more dusting flour as needed.
  2. Coverthe surface of a dough rectangle with 1 cup cheese and your additional filling choices, leaving a 1-inch border. Tightly and evenly rollthe stromboli from the bottom to the top, pinching the seam tightly closed with fingers or thumbs. Also pinch the two ends closed and tuck them underthe loaf. Repeat with the second piece of dough. Carefully liftthe long loaves and putthem seam side down on a baking sheetlined with parchment. Brush the top ofthe loaves with olive oil and loosely coverthe pan with plastic wrap.

Let the stromboli warm-up

Leave the loaves atroom temperature for about11/2hours. The dough won’t rise very much but will just be showing signs of expansion by the time it’s ready to be baked.

Bake the stromboli

Heat the oven to 400°F (350°F if using convection). Brush the dough again with olive oil and cut 3 or 4 steam vents crosswise into each stromboli with a sharp paring knife, cutting all the way down through the filling to release any air pockets. Bake until the crust turns a rich golden brown, 20 to 30 minutes, rotating the pan after the first10 minutes for even baking. Let cool for at least 5 minutes before slicing and serving with the heated tomato sauce on the side for dipping

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